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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I changed the recipe a bit to make it vegan (original included chicken broth and butter). Ingredients:
2 tablespoons olive oil |
1 cup onion, chopped |
1 pinch salt |
1 pinch pepper |
1 tablespoon garlic, minced |
12 ounces split peas |
5 cups vegetable broth |
1 tablespoon curry powder |
Directions:
1. Put the olive oil in a saucepan over medium-low heat. Add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Next, add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
2. Add the peas, vegetable broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes.
3. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
4. Recipe courtesy Alton Brown, 2005.
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